I’m an advocate of traditional Filipino food. But that doesn’t mean that I don’t welcome unorthodox approach in cooking. I also like to experiment with different recipes, whether it’s a fusion of various dishes from a place that I visited or an adaptation of a cooking demo video that I watched online. It excites me to discover new flavors inspired by various cultures and the people behind them.
This recipe is no different. It obviously takes inspiration from the Filipino Sinigang sa Miso and the Japanese Miso Ramen—both can confidently represent the culinary traditions of the countries where they come from. I have always wanted to try out this recipe simply because I was curious. How would it taste?
To be honest, I was kind of skeptic about the outcome of this dish. The main common denominator between the two national dishes is the miso, and I’m not even sure if the same type of miso is used in both recipes. Not only that, Sinigang sa Miso traditionally uses fish and seafood. But in this recipe, I used pork.
In case you’re wondering, I wasn’t high when I created this recipe :-). Sinigang-Ramen fusion dishes is not new as there are several restaurants out there that already serve this noodle dish. However, I thought the miso would add another layer of flavor. As individual dishes, miso complements both. But as a fusion, it was a feast of umami flavors!
Do you also want to experiment new recipes at home? You can start with this noodle dish. Get the recipe below:
Sinigang sa Miso is to the Philippines what Seafood Tom Yum is to Thailand. A type of tamarind-based soup (although sometimes guavas or kamias are used), Sinigang is arguably second to the Adobo in the popularity hierarchy of Filipino cuisine, and probably as ubiquitous as the Chicken Tinola.
However, the countries that have more similar dishes to Sinigang are perhaps from our next-door neighbors; Malaysia’s Singgang and Indonesia’s Sayur Asem also use tamarind as a souring agent unlike Thailand’s Tom Yum which uses lime.
It’s apparent that sampaloc or tamarind is a very popular ingredient in many tropical countries as a souring agent in a number of savory dishes and as candied snacks. For example, one of the key ingredients of the popular Thai stir-fried noodle dish Pad Thai is tamarind paste. In the Philippines, aside from Sinigang and tamarind candies, we also have a dish called Sinampalukang Manok which uses tamarind leaves.
Today’s Sinigang na Isda sa Miso recipe is a popular variation of this national dish which you will surely enjoy especially if you love fish. Miso, a fermented soybean paste typically associated with Japanese cuisine, is an important element of this recipe. The sourness of tamarind adds a tangy counterpoint to miso‘s umami flavor which creates an outrageously delicious soup base.
Please enjoy the recipe below:
Filipinos love soups. We enjoy them as they are, or we eat them with rice to add moist and texture. When I was a kid, I remember eating a bowl of rice overflowing in warm soup of Nilaga or Sinigang — types of pork, beef, or seafood stews. One of my favorite soup dishes is called Misua Bola-bola or Meat ball soup with Misua Noodles, and you can easily prepare this dish at home using today’s recipe.
Misua noodles originated from China which we inherited through its culinary influence in the country. Unlike rice vermicelli (bihon), which is made from rice, misua is made from wheat flour. These are very thin, white noodles that are very delicate, easily break when raw, and quickly absorbs liquid. You can buy them from your nearest sari-sari store (variety store), public market, or supermarket.
Misua Bola-bola is also known in some parts of the country as Almondigas. Because some recipes of Almondigas use rice vermicelli instead of misua, we will call it Misua Bola-bola to make a distinction. Besides, that how we call it back home in Malabon.
Perfect for rainy days, enjoy a warm bowl of Misua Bola-bola as a main dish, an appetizer, or as an afternoon snack. I still prefer the childish way by mixing it with my rice. It reminds me of the good old days.
I divided the recipe into two parts: the first one is how to prepare the meatballs; the last one is for the soup. Check the recipe below: